1. Seafood: the Good, the Bad and the Tasty
Seafood gets a mixed reception by doctors and nutritionists. Some claim it is one of the best sources of lean protein available. Others claim that seafood carries more risks than benefits, citing high levels of mercury and other water toxins as reasons to avoid seafood all together. The American Heart Association (AHA) states that the benefits outweigh the risks of eating seafood. The AHA recommends eating three servings of seafood a week for a healthier heart.
2. Wild Fish, Farm Fish and Shellfish
Seafood is a broad category that includes wild caught, domestic raised and imported fish. It also includes shellfish, both farm raised and wild caught. Any commercially sold fish, whether farm or wild, is under USDA guidelines. Farm raised fish usually has more fat and calories, but it's cheaper than wild caught fish. Fish that you catch in your local river, stream or lake are not under the same USDA regulations as commercial fish. Those fish may contain elevated levels of toxins, so eat at your own risk.
3. Give Your Heart Some Lovin'
Seafood is an excellent source of lean protein and it's rich in monounsaturated and polyunsaturated fats. This makes it very heart healthy. Studies indicate that people who include lean seafood regularly in their diet have a reduced risk of heart disease. It can also protect against irregular heartbeats and lower your cholesterol. Keep in mind that shrimp and crawfish both have cholesterol, unlike all other seafood, though their levels are still below that of beef or poultry.
4. Get Your Omega 3's With Seafood
Omega 3 fatty acids are an integral part of your overall health. They help prevent blood clots, lower blood triglycerides and may even help relieve symptoms of depression. Some of the best sources of omega 3s in seafood come from oily fish like salmon, tuna, mackerel, herring and trout. Get the most out of your fish by baking or broiling it rather than deep-frying.
5. Seafood Isn't for Everyone
Seafood is part of a well balanced diet for most people. However, women who are pregnant or nursing should monitor the amount of seafood they eat. Children under the age of five should also have limited amounts of seafood. The Mayo Clinic recommends no more than 6 ounces of seafood a week for pregnant women and young children.
Member Comments